2 tbsp. olive or vegetable oil
3 c. (about 8 oz.) sliced fresh mushrooms
1/2 c. chopped onion
1/2 c. chopped red or green pepper
2 c. chopped zucchini
4 c. water
3 1/2 c. (two 14 1/2 oz. cans) Italian style stewed tomatoes, undrained and chopped
10 1/2 oz. can condensed beef broth
1 c. (6 oz.) tubettini, uncooked (acini pepe, orzo or ditalini may be substituted)
Parmesan cheese

In large sauce pan, heat oil. Add mushrooms, onion and red pepper; cook until almost tender. Add zucchini; cook 1 minute. Stir in water, stewed tomatoes and beef broth; heat to boiling. Stir in uncooked pasta; heat to boiling. Cook, stirring occasionally, 8 to 10 minutes, or until pasta is tender. Salt and pepper to taste. Serve sprinkled with Parmesan cheese. Serves 6 (1 1/2 cups each).